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1
Place the flour, sugar, butter, vegetable shortening, and baking powder in a mixing bowl. Rub the fat and dry ingredients together rapidly with the tips of your fingers until the fat is broken into bits the size of small oatmeal flakes. Blend in the egg and vanilla, and knead the dough rapidly into a ball. Place on a pastry board and with the heel of your hand, not the palm, rapidly press the pastry by two spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. The dough will be sticky if you have used the full amount of sugar. Form into a ball, wrap in waxed paper, and chill for a few hours, until firm.
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2
For the Tart:
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3
Quarter, core, and peel the apples. Cut enough to make 3 cups into even 1/8 inch lengthwise slices and toss them in a bowl with lemon juice and sugar. Reserve them for the top of the tart.
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4
Cut the rest of the apples into rough slices, about 8 cups. Place in a pan and cook, covered, over low heat for about 20 minutes, stirring occasionally, until tender. Beat in the above ingredients. Raise heat and boil, stirring, until apple-sauce is thick.
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5
Spread the applesauce in the pastry shell. Cover with a neat, closely layer of sliced apples arranged in a spiral.
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6
Preheat oven 375 degrees in the upper third of the oven.
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7
Bake for about 30 minutes or until apples are lightly browned until the sliced apples have browned and are tender. Slide tart unto the rack or serving dish and spoon or paint over it a light coating of apricot glaze.
